Index 673
ph and acidity, 387–389
redox potential, 391
saprophytic microorganisms, 381
storage, 396–397
survival of pathogens, 401–408
temperature, 395–396
time impact, 394
vegetable decay, 385–386
yeasts, 382–384
Spoilage microflora types, 423–425
Spoilage organisms, 466–467
Spoilage pathogenesis events, 469–473
Spotts, Michailides and, studies, 447
Spotts, Sanderson and, studies, 480
Spotts studies, 30, 100
Sprouts, 404, 421–422, 431, 446
Squash
acid fermentation, 254
chilling, 624
degradation microstructure, 529
flavor and volatile metabolism, 163
freezing, 632
microbial spoilage, 473, 480
water, 268
Stability factors, 168–175
Stability of nutrients, 240–242
Stanley, Jackman and, studies, 56
Starch
carbohydrates, 565–569
microbial metabolites, 512–514
sugar-, balance, 611–612
Starch depolymerases, 577–578
Starr, Chatterjee and, studies, 2
Starr and Chatterjee studies, 2
Stathopoulos studies, 513
Steinbeck studies, 269–272
Steinkraus studies, 515
Steinmetz studies, 233
Stevenson, Simon and, studies, 314
Stone fruits, see also specific fruit
flavor and volatile metabolism, 162–163
packaging, 136
pesticides, 358
Storable produce, 478–480
Storage, see also Packaging
degradation microstructure, 555
flavor and volatile metabolism, 170–172
mechanical injury, 89–91
nutrient loss, 236, 238–240
spoilage microbial ecology, 396–397
Storage life, 600–608
Storey and Price studies, 44
Straus and Ausubel studies, 12
Strawberries
additives, treatments, and preservation, 302,
320
bacterial human pathogens, 423
color and appearance, 207
degradation microstructure, 554
flavor systems, 164
fluorescent pseudomonads, 484, 496
herbicides, 365
infection outbreaks, 404
maturity, ripening, and quality, 59, 63, 65
mechanical injury, 92
microbial spoilage, 473, 477–478
nutrient loss, 226–227, 230–231, 238
packaging, 122, 135–136
pesticides, 349, 358, 360
phytonutrients, 231
spoilage microbiology, 383
water, 279, 282–284
Stress, 556
Structure, 20–26, 269–271
Strume studies, 523
Sugarawa, Ohta and, studies, 318
Sugar-starch balance, 611–612
Sulfur-containing compounds, 160–161
Sulfur dioxide, 331
Summer squash, 632
Sun, Brosnan and, studies, 304
Suoniemi studies, 444
Superoxide dismutase, 507–508
Surfaces, 423–426
Surfactants, 451
Surles studies, 195
Survival, bacteria, 455–456
Survival of pathogens, 401–408
Suslow studies, 307
Swain, Hugghes and, studies, 301
Sweeney, Toivonen and, studies, 63
Sweet peppers, see also Bell peppers
chilling, 624, 630
freezing, 632
water, 268
Sweet potatoes
chilling, 622, 624, 625, 627
chilling treatments, 247
freezing, 632
nutrient loss, 229, 231
phytonutrients, 231
temperature, 635–637
vitamin losses, 611
Swiss chard, 215T
Tainted flavors, 173
Taiz and Zeiger studies, 270–273